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Boiled Clams

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Clam and butter work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 840 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Boiled Clams

Ingredients

Directions

  1. Place clams in a pot of cold water.

  2. Boil until the shells open.

  3. Remove clams from the water and take the clam out of the shell.

  4. Serve on a warm dish and season with melted butter and pepper.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clam + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together840 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Clam + peppertop 25% of all pairs
    Smell alikelow
    Cooked together952 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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